an almond granita recipe for hot Summer days

you can make it with an ice cream maker or just a fork


granita recipe
granita recipe almond

We are making almond milk today: we need it for the almond granita recipe.

And, we need almond granita because the next (and last post of the three legs project) recipe will be Sicilian briochesThat’s what my Sicilian breakfasts were all about, the perfect summer snack: granita e brioche.

When in Sicily, you can choose between almond, pistachio, coffee, mulberry, or lemon granita… But almond is, hands down, my favorite.

granita recipe almond milk
granita recipe almond milk

This is going to be a very sweet almond milk… because that’s the Sicilian way,

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Almond Granita Recipe. Get this and more Sicilian recipes on Gourmet Project. #gourmetproject
5 from 4 votes

almond granita recipe

an almond granita recipe for hot Summer days

Course italian dessert recipes
Cuisine Italian
infusing time 2 hours
Total Time 50 minutes
Servings 4
Calories 459 kcal
Author Claudia Rinaldi | Gourmet Project


  • 8.8 oz peeled almonds 250 gr
  • 1/4 gallon water 1 lt
  • 4 tablespoons sugar or honey (raw) 100 gr


almond milk

  1. Chop the almonds, place them in a cheese cloth and nod it.
  2. Bring water to a boil, remove from heat, insert the almond sack and infuse for 2 hours. Remove the cloth, squeezing and draining water as much as possible.
  3. You may have a second batch: blend 1/2 liter (1/8 gallon) of water + the almonds for a few minutes, maximum speed. Strain through a sieve. That’s it.
  4. Add sugar and mix (hand blender, for best results). Refrigerate and serve cold.


  1. To make granita simply add the almond milk to your ice cream maker and in 20-30 minutes you will have perfect granita. Freeze until time to serve.
  2. No ice cream maker? Pour the almond milk in a low aluminum recipient and place it in the freezer. Every 30 minutes, grate it with a fork. Repeat until you get to the final delicious result.

how to eat almond granita and brioche

Granita & brioche is the traditional Sicilian breakfast, a fresher option to cappuccino & cornetto.

On my last visit, I learned that originally it was plain (savory) bread, to be dipped in granita, not the sweet bread brioche we are used to.

When you order granita you’ll be asked to face two dilemmas:

  • do you want it served with a hot, soft, sweet brioche (quite an easy question)?
  • do you want it surmounted by even sweeter whipped cream?


As for how to eat them, you should:
(eventually) mix the whipped cream into the granita,

  • tear off a piece of brioche,
  • dip it in the sweet and creamy granita,
  • close your eyes while you savor the flavors, the contrast between hot and cold, the pungent sensation of minuscule ice crystals, and the panorama. Cause you should always have your granita in a nice place, if not in the middle of a piazza, facing a cathedral, at least alfresco!


enjoy your almond granita